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1
Pour the tomatoes and their juice into a big mixing bowl.
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2
Using both hands, crush the tomatoes and break them up into small pieces (you don't have to mash them to bits, Ms. Bastianich likes tomatoes in 1-inch pieces).
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3
Pour the oil into a big skillet, scatter the garlic slices, and set over med-high heat.
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4
Cook for 1 1/2 minutes or so, until the slices are sizzling, then push the garlic aside to clear a dry spot to toast the red pepper flakes for 1/2 minute.
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5
Shake and stir the pan until the garlic slices are light gold and starting to darken.
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6
Immediately pour in the crushed tomatoes, and stir in with the garlic.
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7
Rinse out the tomato can and bowl with 1 cup of hot water, and dump this into the skillet as well.
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8
Increase heat; sprinkle in salt and stir.
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9
Push the stalk of basil into the sauce until completely covered.
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10
When the sauce is boiling, cover the pan, decrease the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
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11
Uncover the pan, and cook another 5 minutes or so.
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12
The sauce should be only slightly reduced from the original volume, still loose and juicy.
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13
Before adding pasta, remove the poached basil stalk and discard.
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14
Keep the sauce on a low simmer until the pasta is ready.
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15
Prepare 1 pound pasta, drain.
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16
To dress the pasta with the marinara sauce, toss and cook them together, incorporating the shredded basil.
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17
Remove the skillet form the heat, and toss in the cheese just before serving.
